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  • November 25, 2011
  • Katlin Owens

Southwestern Chicken and Potato Soup

Southwestern Chicken and Potato Soup
Source: www.weightwatchers.com

 

Ingredients:
3/4 pound(s) uncooked boneless skinless chicken breast, cut into 1-inch cubes
2 medium sweet potatoes, peeled, cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp. dried oregano
1/2 tsp. ground cumin
1 1/2 cup(s) frozen corn kernels

Instructions:
Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.

Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

Nutrition:
Calories: 235
Total fat: 1.7g
Fiber: 4.4g
Protein: 22.5g

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